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Sunday, October 28, 2012

Venison Tenderloin with Lemon-Shallot Compound Butter

Compound butter is great to serve with beef steaks, but we find that it's even better with wild game. It helps to add an extra richness to lean meats like venison, elk or antelope. Our lemon-shallot compound butter takes only mere minutes to make. Spread it on your favorite game meats and prepare for an evening of praise and raves. You don't even have to tell your dinner guests how easy it was.

1. Prepare grill. Take out meat to allow it come to room temperature.Combine all compound butter ingredients.

Roll compound butter into a log with plastic wrap. Store in the fridge. Leftovers keep well in the freezer, too. When ready to use, take out of the fridge to soften.

2. Dab venison with paper towels to soak up excess moisture. Rub all sides with canola oil and Montreal Steak Seasoning, to taste. Grill over direct heat for about 5 minutes on each side, or until it's cooked to your liking. Don't overcook.

Allow tenderloin to rest for 5-10 minutes, tented in foil. Cut pads of compound butter and place on top of meat before serving. It's delicious! Please enjoy!

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Rick and Jen

Food for Hunters was created to provide both hunters and non-hunters different ways to prepare and consider game. Rick and I have been at this for a little over 5 years now, and we’re proud to say that our blog has grown and evolved into its very own. For us, “Food for Hunters” does not simply mean the tidbits and morsels we consume from a plate. “Food” can take on other meanings—it’s the fuel that feeds our hearts, thoughts and souls as hunters and human beings. With that being said, please enjoy our recipes and our occasional ramblings on food, the outdoors and local curiosities.